Sunday, October 7, 2012

I have this big pork butt that I slow roasted.... all.... night.... long......

Before it went in the oven, I sliced cloves of garlic in two, and placed half a clove in knife slits I put in the roast.  Experience has taught me... the garlic will all but dissolve into the meat as it roasts.

Before bed, I blendered a can of Rotel tomatoes, a splash of bourbon, another splash of apple jack, some brown sugar, some honey, a little too much hot Indian paprika, and a bunch of fresh ground black pepper.... all spun up till smooth, and then dumped over the meat.

Fast forward to this morning..... and I am strongly considering a plate full of spicy hot  pulled pork with a couple sunny side eggs on top.  

This is me smiling...

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